# Rest the
almonds in boiling water for about 2-3 minutes, and remove their inner skin.
# Put 1 cup
milk into a small pot and warm it up.
# Meanwhile blend the
almonds at first, then pound and soften it completely with warm water.
# Drain the softened
almonds finally.
# Put the cold water in a separate pot and dissolve the
rice flour in it, add
sugar in it.
# Place the pot over medium heat, add salt and mashed
almond in it.
# Cook by stirring constantly until it reaches to a consistency which is thicker than
milk pudding.
# Remove from the stove, fill into the bowls, after cooling it down at room temperature, refrigerate for about 1-2 hours.
# Garnish the surface with pistachio and coconut and serve.
